SODA POP ART "VERSION 2.0"
Cantaloupe and Elaichi
What You Need:
Cantaloupe, 1 quart
Elaichi Powder (cardamom), 1/4 tsp
Lemon Zest, from 1/2 lemon
Getting hot? Try cooling down with one of these unique handmade sodas.
What You Need:
Cantaloupe, 1 quart
Elaichi Powder (cardamom), 1/4 tsp
Lemon Zest, from 1/2 lemon
Simple Syrup, 3 cups
Soda Water, as needed
How You Make It:
1. Simmer the Cantaloupe juice and Elaichi in simple syrup until the pith is translucent.
2. Strain and cool the syrup.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
"Old School Grape"
How You Make It:
1. Simmer the Cantaloupe juice and Elaichi in simple syrup until the pith is translucent.
2. Strain and cool the syrup.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
"Old School Grape"
What You Need:
Grape Juice (fresh or bottled), 1 quart
Simple Syrup, 1 quart
Soda Water, as needed
How You Make It:
1. In a pot, reduce the grape juice over medium heat by half.
2. Add the simple syrup to the pot and cook for 10 minutes.
3. Chill the mixture completely.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Nectarine and Horchata
What You Need:
Nectarine Juice, fresh squeezed, 2 cups
Horchata, 2 cups
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water (or cream soda), as needed
How You Make It:
1. In a pot, reduce the nectarine juice with the ginger and horchata over medium heat by half.
2. Add the simple syrup to the pot and cook for 10 minutes.
3. Remove the spices and chill the mixture completely.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Black Cherry and Vanilla
What You Need:
Black Cherry Juice, fresh, 1 quart
Vanilla Bean, split lengthwise, 1 each
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water, as needed
How You Make It:
1. In a pot, reduce the cherry juice with the ginger and vanilla bean over medium heat by half.
2. Add the simple syrup to the pot and cook for 10 minutes.
3. Remove the vanilla bean and ginger root and chill the mixture completely.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Sweet Barley Tea and Mint
What You Need:
Roasted Barley, 1 cup
Water, 1 quart
Mint Leaves, fresh, crushed, 6 each
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water, as needed
How You Make It:
1. In a tea pot, steep roasted barley in the water in the same way you would make tea. Strain.
2. In a new pot, mix the barley, ginger, mint, and the simple syrup and heat over a medium flame for 15 minutes.
3. Pull the pot off of the stove and allow the flavors to infuse until the tea is cooled to room temperature.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Grape Juice (fresh or bottled), 1 quart
Simple Syrup, 1 quart
Soda Water, as needed
How You Make It:
1. In a pot, reduce the grape juice over medium heat by half.
2. Add the simple syrup to the pot and cook for 10 minutes.
3. Chill the mixture completely.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Nectarine and Horchata
What You Need:
Nectarine Juice, fresh squeezed, 2 cups
Horchata, 2 cups
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water (or cream soda), as needed
How You Make It:1. In a pot, reduce the nectarine juice with the ginger and horchata over medium heat by half.
2. Add the simple syrup to the pot and cook for 10 minutes.
3. Remove the spices and chill the mixture completely.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Black Cherry and Vanilla
What You Need:
Black Cherry Juice, fresh, 1 quart
Vanilla Bean, split lengthwise, 1 each
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water, as needed
How You Make It:
1. In a pot, reduce the cherry juice with the ginger and vanilla bean over medium heat by half.
2. Add the simple syrup to the pot and cook for 10 minutes.
3. Remove the vanilla bean and ginger root and chill the mixture completely.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Sweet Barley Tea and Mint
What You Need:
Roasted Barley, 1 cup
Water, 1 quart
Mint Leaves, fresh, crushed, 6 each
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water, as needed
How You Make It:
1. In a tea pot, steep roasted barley in the water in the same way you would make tea. Strain.
2. In a new pot, mix the barley, ginger, mint, and the simple syrup and heat over a medium flame for 15 minutes.
3. Pull the pot off of the stove and allow the flavors to infuse until the tea is cooled to room temperature.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
Blackberry and Kaffir Lime
What You Need:
Blackberry Juice, fresh, 1 quart
What You Need:
Blackberry Juice, fresh, 1 quart
Kaffir Lime Leaves, crushed gently, 2 each
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water (or cream soda), as needed
How You Make It:
1. In a pot, reduce the blackberry juice with the lime leaves by half over medium heat.
Ginger Root, fresh, peeled and sliced into 1 inch pieces, 6 pieces
Simple Syrup, 1 quart
Soda Water (or cream soda), as needed
How You Make It:
1. In a pot, reduce the blackberry juice with the lime leaves by half over medium heat.
2. Add the simple syrup and ginger root and heat for 5 minutes.
3. Pull the pot off of the stove and allow the flavors to infuse until the syrup is cooled to room temperature.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
3. Pull the pot off of the stove and allow the flavors to infuse until the syrup is cooled to room temperature.
4. Pour 4 tablespoons of the syrup over ice.
5. Top with soda water, stir, garnish, and serve.
